I made this a little differently, but it turned out well. I used small red beans, HSF turkey kilbasa, a bit more celery seed and thyme, and Knorr chicken stock tub instead of broth. Took the full cooking time and was pretty good overall. No issues with meat texture, beans where still slightly firm after 7 hours, still some broth left. I am thinking this would be better with a white bean though so next time I will go that direction.
Tiny French Beans with Smoked Sausage
More From Cooking Light
- Calories: 238
- Fat: 6.2g
- Saturated fat: 1.7g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 1.8g
- Protein: 18.9g
- Carbohydrate: 28g
- Fiber: 8.2g
- Cholesterol: 37mg
- Iron: 3.6mg
- Sodium: 689mg
- Calcium: 108mg
- 1 pound smoked turkey sausage, cut into 1 1/2-inch pieces
- 1 tablespoon canola oil
- 1/3 cup minced shallots
- 3 garlic cloves, minced
- 2 cups dried flageolets or other dried white beans, (about 1 pound)
- 2 cups water
- 1/4 cup minced fresh or 1 tablespoon dried thyme
- 1 teaspoon celery seeds
- 1/4 teaspoon freshly ground black pepper
- 1 (14 1/2-ounce) can fat-free, lower-sodium chicken broth
- Thyme sprigs (optional)
- Heat a large nonstick skillet over medium heat. Add sausage; sauté 5 minutes or until browned. Remove from pan, and place in an electric slow cooker. Heat the oil in pan over medium heat. Add shallots and garlic; cook 1 minute, stirring constantly.
- Sort and wash beans. Add beans, shallot mixture, water, and the remaining ingredients to slow cooker. Cover and cook on high 8 hours or until beans are tender.
This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012
If you use another type of dried beans other than the flageolets, your cooking time will probably be closer to 6 hours instead of 8 hours.
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